Seared scallops with pancetta and salsa picante recipe

Training guru Steve Carlyle goes for a sophisticated approach with this smart starter on Come Dine With Me York

Serves 5

Ingredients

Olive oil
1 clove garlic, chopped
1 red pepper, chopped
2 slices red chilli
1 tbsp fish stock
200g baby tomatoes
5 slices pancetta
15 Queen scallops
Knob of butter
1 tbsp balsamic vinegar

Method

Preheat the oven to 180°C/gas mark 4. Heat the oil in a frying pan and gently fry the garlic and red pepper for a couple of minutes until soft. Add the chilli and cook for a further minute, then add the fish stock and cook for a further 5 minutes. Then blitz in a food processor until a rough salsa is achieved.
Drizzle the tomatoes in olive oil and place on a baking tray with the pancetta. Place in the oven and cook until the pancetta is crisp and the tomatoes are soft, about 10 minutes.
Remove the roe from the scallops then heat a tablespoon of olive oil and a knob of butter in a frying pan. Add the scallops to the pan and cook over a medium heat for 2-3 minutes either side. The scallops should be slightly coloured.
Lift the scallops out then add the balsamic vinegar to the pan to deglaze it.
Place the salsa on the plate with the tomatoes. Then arrange the scallops on the plate and drizzle with the pan juices. Finally add a small piece of pancetta to the top of each scallop and serve.

Please note this recipe is the contestant's own and has not been tested professionally. Like the Come Dine With Me contestants, you could be creating a culinary delight or dining disaster, so switch on your ovens and be bold.